When I was little we would go to Kansas every summer to visit my Grandma. It was quite the trip to pack our family into a 1970’s Volkswagen Bus. One of my fondest memories of those trips was making ice cream in my grandma’s old fashioned ice cream freezer. You had to hand crank it. Like this one.
So we all took turns and laughed a lot. Changing my lifestyle over to Trim Healthy Mama has made traditional ice cream off limits, but I don’t have to miss out and neither do you!! This Cottage Style Chocolate Ice Cream will sure hit the spot on those hot summer days and nights.
I never really thought about making ice cream without milk, cream and sugar but wow this recipe is a yummy replacement for that. Made with fat free cottage cheese and a few other ingredients it not only feels like an indulgence, it tastes like one too. Cottage cheese is a great source of protein so it helps to blunt blood sugar spikes, and by using a Stevia Blend it becomes diabetic friendly.
I am so glad that we invested in this Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker
.
Back to Cottage Style Chocolate Ice Cream
This is such a simple recipe. It is low fat, low carb and sugar free. What more could we ask for…
Creamy, Dreamy and Healthy all rolled into one.
I know that Carb Smart ice cream from Breyer’s is an on plan store bought option, but honestly this cottage style chocolate ice cream blows that and the So Delicious varieties out of the water for taste and texture. It is much more economical to make this ice cream than to pay the price for those “Drive thru Sue” options and your serving size can be slightly larger. This recipe is a Fuel Pull as written with an S option if you use of full fat cottage cheese as well as the 1/2 and 1/2 or 1/2 almond milk and 1/2 heavy cream (thanks Amanda from Counting All Joy )
- Serving size: ½ Cup
- Calories: 153
- Fat: 4g
- Saturated fat: 2g
- Unsaturated fat: 1g
- Carbohydrates: 8g
- Sodium: 425mg
- Fiber: 2g
- Protein: 18g
- Cholesterol: 11mg
- 1 cup of cottage cheese (I used 1%)
- ½ tsp coffee extract
- ¼ tsp pure vanilla extract
- 2 TBS Hershey's Dark cocoa powder
- ¼ cup carton egg whites
- 3 TBS Trim Healthy Mama, Sweet Blend
- ½ cup almond milk or ½ and ½
- 1 TBS glycerin (to keep ice cream soft)
- 1 TBS vodka (to keep ice cream creamy without icing up)
- Place all ingredients into blender, process for 3-5 minutes until creamy and cottage cheese is smooth.
- Pour into ice cream freezer and process for 20 minutes, ice cream will be soft serve consistency either serve immediately or place in freezer for up to 2 hours without added glycerin or vodka, after this it will become very hard and will need to be defrosted slightly to be scoopable.
Vodka eliminates the iciness from stored ice cream and glycerin adds sweetness and softness to the ice cream.
I’ve been known to top this with:
Fat Free Redi Whip (FP)
Toasted Coconut (S)
Melted Peanut Butter (S)
Skinny Chocolate (S)
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Timber says
Hmmmmm, guilt free chocolate ice cream. If I mix up some peanut butter with it I might be sold!
judy says
I actually use sugar free natural peanut butter melted as a sauce on top of it 😀
Julie says
I’m a bit concerned about using raw egg whites…. That could possibly make a person ill, right?
judy says
The egg whites that I used are the carton kind which are pasteurized. I don’t feel that it is an issue personally, but you could substitute equal amounts of light coconut milk if it is an issue for you 🙂
Natalia says
Thanks for explaining what glycerin and vodka do–so interesting! Now what do the egg whites do? Whip up for airiness? I saw your comment that you can sub coconut milk so perhaps it’s not that. Thanks! 🙂
judy says
The egg whites add protein as well as thickness they help with the creaminess.
A M Dykstra says
How many servings is this???????
judy says
It worked out to being about 3 1/2 cup servings 🙂
Kim Beedy Sorrentino says
Do you mean 3 “one half cup servings” or 3 & ½ “cup servings”?!
Also – nutrition info is wth 1% Cottage cheese & almond milk option – correct?
Going to the half & half would bring it up to S ?
Would using 2% cottage cheese bump into S territory as well?
Could you use some instant coffee to replace the coffee extract?
Sounds & looks amazing – can’t wait to Try!
Judy says
Hi Kim 🙂it is 3 one half cup servings and yes if you bump up the fat it will become an S I’ve not tried the coffee but I’m sure that would work also
Tammy Brown says
This looks so good. Thank you for sharing the recipe!
Julie (xfallenmoon) says
Gosh that looks delicious!!
Wanda says
I don’t have an ice cream maker…can I just freeze the mixture And stir it every 15 min or so like I do for granita?
judy says
you could freeze it in ice cube trays and then place it in a blender or food processor with a little bit of almond milk until it gets the consistency you like 🙂
Jenn says
Easily my favorite ice cream recipe Ever! A friend called it “life changing”!
Valerie says
This looks super yummy! I’d like to try this. Can you explain when the optional glycerin and vodka should be used? Is it just if you plan to store in freezer for more than two hours?
judy says
yes, I only add them if I am storing this, otherwise it’s fine without it 🙂
diane says
What do you mean by pour into an ice cream freezer “and process?” I have an ice cream/freezer attachment I have never used for my Kitchenaid; but not sure what the “and process” step involves. Do you just pour it into the freezer bowl and place in the freezer until frozen?
judy says
I pour the “batter into the bowl of the Ice cream freezer and turn it on, it automatically stops after about 20-30 minutes 🙂
If using a hand crank , that means to put the mixture into the canister, surround with Ice and salt… and crank or turn the churn on. 🙂
Jessie spears says
Could you please post the nutritional content…. mainly looking for calories, carbs, and sugar etc
judy says
The nutritional will vary depending on what fat content you use as well as optional ingredients. I don’t normally put my recipes through that type of a calculator because THM doesn’t really count things in that manner… You can use apps like my fitness pal with the ingredients you use to get an idea 🙂
Chelsea Michael Stevens says
Hi there! I Just got a Cuisinart Ice cream maker like yours for my birthday. I took it out of the box this morning!! I blended the ingredients as stated, put it in my machine for 20 mins, and then put it in the freezer.. Yet I still have thick chocolate milk.. Any tips for what I might have done wrong?? Please and thanks, this THMama needs some Ice Cream!!
judy says
sometimes when it’s really humid it can take longer to freeze solid. Did you freeze the bowl for the ice cream maker? I store mine in the freezer wrapped in plastic bag so that it stays frozen… which may make it colder than if it hasn’t been in the freezer over night.
Chelsea Stevens says
Omgosh.. I didn’t know I was supposed to freeze the bowl first. Okay, that makes sense! Thank you for the reply! On to round two! ^_^
judy says
Let me know if I can help with anything else 🙂
Kim says
This is so good! Just wondering, if I leave out the cocoa and add some frozen peaches or other fruit, could this be an E? Or make a vanilla version and top with peaches? Lol. Thanks!
Judy says
yes if you leave out the cocoa and add fruit it would be an E 🙂 … I do have a Vanilla recipe also
Paula says
Can someone please tell me where I can find vegetable glycerin?
Judy says
I normally find it in the pharmacy… or you can order it through amazon 🙂 http://amzn.to/1WAxZOo
Katherine Thomson says
You can also buy gluciern at a cake store, Micheals or Bulk Barn
Debbie says
SO sad-made this tonight using 1/2 n 1/2 and substituted xylitol instead of THM sweetner. I did use the vodka and glycerin.
After an hour, it still wouldn’t freeze. Yes the container had been in the freezer for weeks.
Any thought about why this happened?
Judy says
I have never had that happen, so I am not sure why it didn’t freeze